Yield: 6 servings.
1 pound cooked ham, trimmed of fat
2 stalks celery, sliced
2 green onions, sliced
3 teaspoons sweet pickle relish
2 hard-boiled eggs, chopped
¾ cup mayonnaise
Salt and pepper to taste
Fresh tomatoes and/or saltines
Cut ham into chunks and place in food processor. Pulse ham chunks 6 to 8 times to desired consistency. In a mixing bowl, combine ham, celery, onions, pickle relish, eggs, and mayonnaise. Fold ingredients together until well incorporated. Add salt and pepper to taste. Refrigerate at least 2 hours before serving. Stuff salad into fresh tomatoes or serve with crackers.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
